These Tex-Mex rolls will be a sensation every time you make them. Their spicy flavor will delight you, and they pair well with a very simple dressing to prepare. Enjoy them while watching your favorite sport with friends.
2 cups chicken breast, in medium strips or fajitas
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin, powder
1/2 cups onion, finely chopped
1 cup red bell pepper, in medium cubes
1 Jalapeño chile, seedless, finely chopped
1/2 cups yellow corn, canned, drained
1 cup black beans, cooked, without broth
2 tablespoons chile flakes
1/4 cups cilantro, finely chopped
1 cup cheddar cheese, shredded
500 grams puff pastry
flour, for rolling out
1 egg, for brushing
1 cup sour cream, for the dressing
1/4 cups mayonnaise, for the dressing
1/2 avocados, only pulp, for the dressing
1 teaspoon garlic powder, for the dressing
1 tablespoon dill, for the dressing
3 tablespoons lime juice, seedless, for the dressing
1 tablespoon white vinegar, for the dressing
1/2 bunches cilantro, only leaves, finely chopped
1 tablespoon mustard, for the dressing
2 tablespoons olive oil
salt
pepper
vegetable oil
Preparation
40 mins
25 mins
Low
For the filling: Pour the vegetable oil into a hot skillet and cook the chicken breast over medium heat until golden brown, season with garlic powder, onion powder, ground cumin, and enough salt and pepper.
Once the chicken is golden, add the onion, red bell pepper, jalapeño, and cook for 5 minutes. Then add the yellow corn, cooked black beans, chili flakes, cilantro, and a little more salt and pepper; cook for 8 more minutes over low to medium heat. Finally, add the shredded cheddar cheese, let it melt with the heat, remove the skillet from the heat, and let it cool slightly.
Roll out the puff pastry on a floured surface with a rolling pin, it should be half a centimeter thick; once rolled out, cut rectangles of 12 x 5 cm. Fill each rectangle with the chicken mixture, then brush the edges with egg and close in the shape of an envelope, tucking the edges underneath. Freeze for 15 minutes or until the rolls are firm.
While the rolls are freezing, prepare the dressing. In a bowl, mix the sour cream with the mayonnaise, avocado pulp, garlic powder, dill, lemon juice, white vinegar, cilantro, mustard, and olive oil. Season with salt and pepper and blend with a whisk until a smooth mixture is obtained, reserve in the refrigerator.
Fry the rolls in hot vegetable oil over low to medium heat. Drain on paper towels.
Serve the rolls with dressing to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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